Transcription

CocktailGuide

TABLE OFCONTENTS3Parkside Fizz4Cranberry Cobbler5Rye Witch6Honey Rye7Intro to Aperol8Negroni9Americano10Cucumber, Mint, and Basil Soda11Spicy Ginger12Strawberry, Lemon, and Basil13Rose, Bourbon, and Blue14Ruben’s Cooler No. 215Watermelon Sugar16Prescription Julep17Spicy Grapefruit Margarita

PARKSIDE FIZZOrgeat, an almond-flavored syrup, gives thisbubbly cocktail its trademark fragrance. Find it atbetter supermarkets or liquor stores.Recipe by Jim MeehanPhotograph by Levi BrownMakes 6INGREDIENTS6 large mint sprigs5 tablespoons orgeat syrup(almond; such as Monin)1 1/2 cups citrus vodka(such as Hangar One Buddha’s Hand Citronor Absolut Citron)1/2 cup plus 1 Tbsp. fresh lemon juice1 1/2 cups club sodaPreparationStrip bottom leaves off mint sprigs, leaving 4–5 leaves on top. Trim sprigs, leaving about a 2” stem attached to leaves; reserve for garnish.Place leaves in a medium pitcher.Add orgeat to pitcher. Using a muddler, gently mash mint leaves (do not tear). Add vodka and let steep for 5 minutes. Stir in lemon juice.Strain and return to pitcher.Fill 3 Old Fashioned glasses with ice cubes. Pour half of mixture into a cocktail shaker. Fill with ice; shake vigorously for 10 seconds.Strain into prepared glasses. Top each with 1/4 cup club soda. Discard ice in shaker and repeat to make 3 more cocktails.Place 1 reserved mint sprig between palms and clap to release aroma; garnish 1 cocktail. Repeat with remaining mint sprigs. Serve with straws.Make it a mocktail: Omit the vodka, double the orgeat, and triple the soda.

CRanberryCobblerAn excellent cocktail all fall and winter long.Recipe by Jim MeehanPhotograph by Levi BrownMakes 6INGREDIENTS3/4 cup sugar1 cup fresh or frozen cranberries1 lemon, cut into wedges1/2 orange, sliced into thin rounds 1 1/2 cups London dry gin(such as Beefeater or Tanqueray) 1/2 c up plus 1 Tbsp. off-dry Sherry(such as Lustau East India Solera)6 mint sprigsPreparationBring sugar and 3/4 cup water to a boil in a medium saucepan; stir until sugar is dissolved. Remove from heat. Pour off all but 1 cup simple syrup;refrigerate remaining syrup for another use.Heat syrup in pan almost to a boil; reduce heat to medium. Add cranberries and simmer until they just begin to burst, 2–3 minutes.Let cool in syrup.Place 2 Tbsp. drained cranberries and 6 Tbsp. cranberry syrup in a large pitcher. Add lemon wedges and orange slices. Using a muddler orwooden spoon, vigorously mash fruit. Stir in gin and Sherry. Let steep for 5 minutes.Strain into a medium pitcher. Fill 3 glasses with crushed ice. Pour half of mixture into a cocktail shaker. Fill with ice; shake vigorously for10 seconds. Strain into prepared glasses, then mound with more crushed ice. Garnish each with a mint sprig and 3 cranberries. Repeat to make 3more cocktails.

RYE WITCHRye whiskey, oranges, and Sherry mingle in thisincomparably smooth drink. Squeezing an orangepeel over the top adds an extra boost of flavor.Recipe by Jim MeehanPhotograph by Levi BrownMakes 6INGREDIENTS1 1/2 cups Kentucky rye whiskey(such as Rittenhouse Bottled-in-Bond orWild Turkey)3 tablespoons Strega (herbal liqueur)3 tablespoons Amontillado Sherry(such as Lustau or González ByassDel Duque)2 tablespoons No-Cook Simple Syrup(see below)12 dashes orange bitters12 orange twistsPreparationTo make our No-Cook Simple Syrup, combine 2 cups each superfine sugar and water in an airtight container.Cover and shake until sugar dissolves. Makes 3 cups.Combine first 5 ingredients in a large pitcher. Add ice; stir for 15–20 seconds.Strain the mixture into 6 chilled coupe glasses.Pinch an orange twist over each drink, then rub around rims of glasses to release oils from peel; discard peel.Garnish each with a fresh twist.

HONEY RYEFor inspiration, co-owner Eyal Raziel looked to hisnative Israel, where honey liqueur is popular. “TheBärenjäger balances the kick of the rye,” he says.Recipe by Eyal Raziel of Upper West inSanta Monica, CAPhotograph by Kimberley HasselbrinkMakes 2INGREDIENTS5 tablespoons rye whiskey3 tablespoons honey liqueur(such as Bärenjäger)1/4 teaspoon orange bittersGinger ale2 orange twistsIngredient Info:Honey liqueur is available at well-stockedliquor stores and online from bevmo.com.PreparationFill 2 Old Fashioned glasses with ice.Divide rye, honey liqueur, and bitters between glasses.Stir for 5 seconds.Top with a splash of ginger ale.Garnish with orange twists.

Intro to AperolThis entry-level cocktail for those wary of bitter flavors wascreated by Audrey Saunders of New York City’s Pegu Club.She wanted a drink that showcased Aperol, the loweralcohol cousin of Campari, and highlighted its orange essence. Today, the drink is a standard at better cocktail bars.Recipe by Audrey SaundersPhotograph by Levi BrownMakes 1INGREDIENTS1/4 cup Aperol2 tablespoons gin1 1/2 tablespoons fresh lemon juice1/2 tablespoon Simple Syrup1 dash Angostura bittersFlamed orange peelPreparationFill a cocktail shaker with 2 cups ice.Add Aperol. gin, lemon juice, Simple Syrup and Angostura bitters ; cover and shake until chilled.Strain into a chilled coupe glass; garnish with a flamed orange peel.

NEGRONIMy first cocktail crush was the Negroni. It was the “adult”taste (slightly bitter, slightly sweet) but also its easy-tomemorizeAnrecipethat hookedtoday,no long.matter whatexcellentcocktailme.all Evenfall andwinterbar I find myself in, I know I can get a consistently well-madeone. It’s all about the golden ingredients ratio: 1-1-1.–Andrew KnowltonPhotograph by Alexander HoMakes 1INGREDIENTS2 tablespoons gin2 tablespoons Campari2 tablespoons sweet vermouth1 orange twistProsecco (optional)PreparationCombine gin, Campari, and sweet vermouth in an ice-filled Old Fashioned glass; stir gently and garnish with an orange twist.More-formal types prefer it straight up in a Martini glass.My wife likes it topped with Prosecco for something a bit more celebratory.

AmericanoThe Milano-Torino, an old-school Italian concoction namedfor the origins of its two main ingredients—Campari fromMilan and Cinzano vermouth from Turin—became sopopular with visiting Americans during Prohibition that itwas renamed the Americano. Be a patriot:Rediscover a classic!Photograph by Levi BrownMakes 1INGREDIENTS3 tablespoons Campari1 1 /2 tablespoons Carpano Antica FormulaVermouth1 1/2 tablespoons Cinzano Rosso VermouthClub soda1 orange twist and/or lemon wedgePreparationFill a highball glass with ice.Add Campari and Vermouths.Top with club soda; garnish with an orange twist or lemon wedge, or both.Serve with a straw.

CUCUMBER, Mint,& Basil SodaThe recipe for this light, herbaceous cooler is based on adrink served at Seattle’s Spur restaurant.Recipe by Spur, Seattle, WAPhotograph by Gentl & HyersMakes 12INGREDIENTS1 1/2 cups Simple Syrup1/2 large cucumber (about 8 oz.),thinly sliced crosswise, plus 12 slicesfor garnish24 fresh mint leaves plus 12 sprigs for garnish12 fresh basil leaves6 cups soda water, dividedPreparationBring 1 1/2 cups simple syrup to a boil in a small saucepan.Remove pan from heat and add cucumber slices (reserving 12 for garnish), 24 mint leaves, and basil. Cover and let steep for 30 minutes.Strain cucumber-herb syrup into a jar, pressing on solids in strainer. Fill a 12-oz. glass with ice cubes.Add 2 Tbsp. syrup and top with soda water (about 1/2 cup). Stir to combine. Garnish with cucumber slice and sprig of mint.Repeat to make 11 more sodas.

SPicy GingersodaFresh ginger and crushed red pepper flakes give thisrecipe from Portland’s Grüner restaurant its fragrant,pleasantly spicy kick.Recipe by Grüner, Portland, ORPhotograph by Gentl & HyersMakes 6INGREDIENTS1 cup sugar4 tsp. crushed red pepper flakes1/4 tsp. kosher salt2 3” pieces fresh ginger, peeled andfinely chopped12 lime wedges6 cups soda water, dividedPreparationCombine sugar, red pepper flakes, salt, ginger, and 2 cups water in a small saucepan.Bring to a boil, reduce heat to low, and simmer for 15 minutes.Remove pan from heat, cover, and steep for 30 minutes.Strain ginger syrup into a jar and chill. Fill a 12-oz. glass with ice cubes.Add 2 Tbsp. ginger syrup, squeeze a lime wedge into glass, and top with soda water.Stir to combine. Repeat to make 11 more sodas.

STRAWBERRY,LEMON, & Basil SodaAt San Francisco’s Contigo, chef Brett Emerson created thismuddled soda to showcase the small, sweet strawberrieshe finds at the farmers’ market.Recipe by Contigo, San Francisco, CAPhotograph byGentl & HyersMakes 1INGREDIENTS2 tablespoons fresh lemon juice1 tablespoon raw sugar6 fresh basil leaves5 small strawberries(or 3 large strawberries, quartered)plus 1 thin slice for garnish1 pinch kosher salt3/4 cup soda waterPreparationCombine fresh lemon juice, raw sugar, basil, whole strawberries, and salt in a pint glass.Muddle ingredients with a muddler or the handle of a wooden spoon until sugar dissolves.Add ice cubes and soda water and stir until chilled.Strain into a 12-oz. glass filled with ice cubes and garnish with a strawberry slice.

Rosé, Bourbon,& BlueFor this patriotic-themed cooler, Cabell Tomlinson combinestwo summer favorites: sweet iced tea and sangria. “I startedthinking about the Fourth of July,” she explains. “I had the redfrom the rosé and the blue from the blueberries.I still needed the white, but I decided to go with that oh-soAmerican spirit, bourbon.” She uses orange pekoe for the teaand suggests a fruity rosé like a Spanish Rioja.Recipe by Cabell Tomlinson, Frankies 570 Spuntino,New York CityPhotograph by Ashley RodriguezMakes 8INGREDIENTS7 tablespoons raw sugar2 cups fresh blueberries, divided2 cups brewed unsweetened black tea1 1/2 cups fruity rosé1 cup bourbon3/4 cup fresh lemon juice8 lemon slicesPreparationStir sugar with 7 tablespoons hot water in a small bowl until sugar is dissolved; transfer to a food processor.Add 1 1/2 cups blueberries to processor and purée.Set a strainer over a large pitcher. Strain blueberry mixture, pressing on solids to extract as much liquid as possible; discard solids.Add tea, rosé, bourbon, and lemon juice to pitcher. Refrigerate until chilled, about 2 hours.Cut remaining 1/2 cup blueberries in half; add to pitcher. Fill Old Fashioned glasses with ice.Divide cocktail among glasses. Garnish with lemon slices and serve.

Ruben’s CoolerNo. 2Damon Boelte was aiming for something simple andaccessible when he concocted this extremely refreshing, veryBritish cooler. “Like a traditional Pimm’s Cup, this recipe workswell with other spirits, including bourbon, rum, and tequila,”he says. “You have my permission to experiment.” St-Germainliqueur, made from Alpine elderflowers, brings a floral note.Recipe by Damon Boelte, Prime Meats, Brooklyn, NYPhotograph by Ashley RodriguezMakes 8INGREDIENTS2 cups thinly sliced unpeeled cucumber2 1/2 cups Hendrick’s Gin1 1/4 cups St-Germain liqueur1 cup fresh lemon juice1 teaspoon kosher salt1 1/2 cups club sodaPreparationLine a large rimmed baking sheet with parchment paper.Arrange cucumber slices in single layer on prepared sheet.Freeze until solid, about 1 hour. DO AHEAD Can be made 2 days ahead. Cover and keep frozen.Combine gin, liqueur, lemon juice, salt, and 2 cups ice in a large pitcher. Cover and refrigerate until chilled, about 2 hours.Stir club soda and frozen cucumber slices into pitcher. Fill 12-ounce highball glasses with ice.Pour cocktail into glasses and serve.

watermelon sugarA spicy salad of pork belly and watermelon pickle at NewYork City’s Fatty Crab restaurant inspired bartender PhilipWard of Mayahuel to invent a liquid riff on the dish. If you’rea Margarita fan, you’ll love this drink, which is made withmezcal, tequila’s smoky cousin. Don’t mess around withthe cheap stuff; look for bottles in the Del Maguey line ofmezcals, including Vida de San Luis del Rio.Recipe by Philip Ward, Mayahuel, New York, New YorkPhotograph by Ashley RodriguezMakes 8INGREDIENTS1 jalapeño, halved lengthwise3/4 cup tequila blanco2 cups 3/4” cubes seedles watermelon6 tablespoons fresh lime juice6 tablespoons Simple Syrup1/4 cup mezcal or gold tequilaPreparationScrape stems, seeds, and veins from jalapeño into a small jar (reserve green flesh for another use).Add tequila; cover and let infuse for 15 minutes.Set a strainer over a small bowl. Pour tequila through strainer and discard solids.Place watermelon cubes in a large pitcher. Using a muddler or potato masher, coarsely crush watermelon.Stir in lime juice, Simple Syrup, mezcal, and jalapeño tequila. Stir in 2 cups ice. Cover and refrigerate until chilled, about 2 hours.Fill Old Fashioned glasses with ice. Divide cocktail among glasses and serve.

Prescription JulepGrowing up in Georgia, I remember punishingly humidsummer days when the only relief was a cold drink. Kids gotCoca-Cola. Grown-ups sipped classic Mint Juleps. Thesedays, I favor the Prescription Julep, from a 19th-centuryrecipe that swaps in Cognac and rye whiskey or bourbon.It’s the most refreshing, complex-tasting Julep you’ll evertry. How much do I love Juleps? So much that I named mydaughter after one (and no, I’m not kidding).Recipe by Andrew KnowltonPhotograph by Romulo YanesMakes 1INGREDIENTS10 mint leaves1 tablespoon Simple Syrup3 tablespoons VSOP Cognac2 tablespoons rye whiskey4 mint sprigsPreparationLightly muddle mint leaves and Simple Syrup in a mixing glass.Stir in Cognac and whiskey.Fill a Julep cup or glass with crushed ice.Pour mixture over. Stir until frost forms on outside of cup.Add more crushed ice to make a mound.Garnish with mint sprigs and serve with a straw.

Spicy GrapefruitmargaritaThe longer the tequila is infused with the chiles,the hotter it gets.Recipe by Eric WernerPhotograph by Dean KaufmanMakes 8INGREDIENTS2 cups plus 2 tablespoons tequila1-2 habanero chiles, halvedKosher salt6 cups fresh pink grapefruit juicePreparationMix tequila and chiles in a large pitcher. Let steep 3 hours, or longer if a spicier tequila is desired.Discard chiles. DO AHEAD Can be made 1 month ahead. Cover; chill.Pour enough water onto a small plate to cover.Pour enough salt onto another small plate to cover by 1/4”.Dip rims of eight 12-ounce. glasses into water, then into salt to lightly coat; fill with ice.Add grapefruit juice to pitcher with tequila. Fill with ice; stir until cold. Divide drink among glasses.

Add orgeat to pitcher. Using a muddler, gently mash mint leaves (do not tear). Add vodka and let steep for 5 minutes. Stir in lemon juice. Strain and return to pitcher. Fill 3 Old Fashioned glasses with ice cubes. Pour half of mixture into a cocktail shaker. Fill with ice; shake